Pemanfaatan Buah Tomat untuk Pembuatan Yogurt Beku Sebagai Diversifikasi Olahan Susu Bagi Masyarakat Desa Sekincau Kabupaten Lampung Barat

Abstract

Yogurt has a bright opportunity to developed so that many process it into frozen
yogurt (Frozen yogurt) fermented by milk by Streptococcus thermophillus and
Lactobacillus bulgaricus. But the problem is that the amount of cholesterol and
lactose in Froyo is not all acceptable to the condition of the body of the consumer.
Probiotic action is needed to overcome these shortcomings. The wrong way to use the
basic ingredients of vegetables or fruits, which in this activity using Tomato fruit is at.
The purpose of the activity: 1. Carry out Diversification Activities of processed dairy
and tomato fruit into processed frozen yogurt for the people of Sekincau Village, West
Lampung Regency, and 2. Calculate the results of the Pre-Test and Post Test
evaluation of the implementation activities. The target of the activity was the Sido
Rukun Livestock Group in the Sekincau Village. The method used in implementing the
research Down streaming activity is carried out in three stages including the
preparation stage, the training phase, and the evaluation phase. The results of this
activity are (1) The skills of the community in particular women Sido Rukun Livestock
Group in making yogurt preparations increased especially in the technique of making
starters and making frozen yogurt/froyo tomato juice. (2) Knowledge and
understanding of the community especially mothers of Dairy Cow KT Sido Rukun
Sekincau Village West Lampung Regency in designing and making dairy products into
frozen yogurt became increased by looking at the pre-test score of 55.5 after the posttest
became
70.

Keywords: frozen yogurt, tomatoes, mcow's milk